RBSE Solutions for Class 5 EVS Chapter 15 Eat When You Need

Rajasthan Board RBSE Solutions for Class 5 EVS Chapter 15 Eat When You Need Textbook Exercise Questions and Answers.

RBSE Class 5 EVS Solutions Chapter 15 Eat When You Need

RBSE Class 5 EVS Eat When You Need Textbook Questions and Answers

Think and Answer the Following :

Question 1. 
How must have the mother come to know that the daal had spoiled?
Answer: 
By smelling.

 

Question 2. 
Some other food items were also there, why only the daal had spoiled?
Answer: 
Because it had more quantity of water.

Question 3. 
Why did the potato vegetable not spoil?
Answer: 
Because it was cooked by frying in oil and it was almost dry, and no water content was in it. 

Question 4. 
Had they eaten the potato vegetable after two days, would it be edible then?
Answer: 
No.

Question 5. 
Which food item will not spoil even after 2-3 days, puri, pickle, marmalade or potato vegetable?
Answer: 
Pickle and marmalade.

Explore and Write the Answer of the following:

• If they are not preserved then-

Question 1. 
Food items that spoil in 2-3 days?
Answer: 

1. Pulse (daal) 
2. Vegetables containing water (or cooked in water)
3. Chapati
4. Puri 
5. milk, etc.

Question 2. 
Food items that spoil in 3-4 days?
Answer:

1. Curd 
2. buttermilk
3. Packet of bread 
4. green vegetables, etc.

Question 3. 
Food items that spoil in a month?
Answer: 

1. Ghee 
2. Oil 
3. Pulses 
4. Grams
5. Sugar 
6. Crushed Sugar (bura), etc.

Question 4. 
Food items that do not spoil even in a year?
Answer: 

1. Wheat 
2. Rice, etc.

Points for Discussion :

Question 1. 
How do we maintain cleanliness and food hygiene while cooking at home?
Answer: 
To maintain cleanliness and food hygiene, while cooking at home, we keep in mind the following things-

1. Before cutting the vegetables, we wash them with clean water.
2. We clean our surroundings properly.
3. We use clean and pure water for preparation of food.
4. We wash our hands properly before cooking the food.
5. We clean the utensils properly.
6. We keep the food in clean and covered containers, etc.

Explore and Answer the Following :

Question 1. 
What is the level of cleanliness and hygiene at those places where the vendors of hotels, carts and hawkers cook food? Analyze on the basis of the following points- Washing of vegetables, cleanliness of the surrounding area, washing of hands, water used for preparation of of food, cleanliness of utensils, food is stored in covered container or open, etc.
Answer: 
The level of cleanliness and hygiene at those places where the vendors of hotels, carts and hawkers cook food is as follows- ,

1. They don’t wash the vegetables properly.
2. They don’t keep the surrounding area clean.
3. They don’t wash their hands with soap.
4. They use plain water of water tanks, it may be contaminated.
5. They don’t pay much attention to the cleanliness of the utensils.
6. They don’t keep the food items covered, so flies, mosquitoes etc. make them dirty and contaminated.

Points the Discussion :

Question 1. 
Are the food products available in the market, nutritions or not?
Answer: 
Some of the food products available in market are nutritious, while some are not, as it is clear from the following table

Food items	Nutritious or not	In how many days the item will get spoilt
Vegetable	Yes	One day
Chapati	Yes	One day
Ctìps	No	One day
B oiled grams	Yes	One day
Fried badi	No	One day
Mk	Yes	One day
Sweet	Yes	3-4 days aprox.
Fruit	Yes	2-3 days
Bread	Yes	2-3 days

Think and Write the Answers of the following:

Question 1. 
Your must have visited any marriage, party, religious function, etc. Many times why there is more wastage of food ait these collective occasions?
Answer: 
Yes, I have observed that at various occasions such as marriage, party, religious functions, etc. food is prepared in large quantity, and there is more wastage of food at these occasions because-

1. No correct idea of consumption of food.
2. Gathering of people less than the expectation.
3. Improper preparation of some items.
4. When there are large number of items, people don’t notice some of them.

Question 2. 
What measures can be taken to prevent this wastage of food?
Answer: 
The following measures can be taken to prevent this wastage of food-

1. We should have the correct idea of number of people, and the food should be prepared accordingly.
2. In the menu, we should include the dishes (food items) of choice of the people.
3. In the menu, we should include limited number of items.
4. The cook (s) should be perfect.

Question 3. 
If the place is not cleaned properly, after the ceremony, then the people in the nearby area will face what type of difficulties?
Answer: 
If the place is not cleaned properly, then it will smell foul, and there will be chances of spreading diseases in the nearby area.

Question 4. 
Observe during the interval in your school that who eats his food completely, and who leaves the leftover. Where is the waste food thrown and who is consuming that food?
Answer:
 During the interval, Ganesh, Divya, Priti, Suresh, were eating their food completely, and Pavan, Sunita, Renu, were leaving the leftover. The waste food was being thrown out of the school gate, which was being eaten by pigs, dogs, cows, etc.

Question 5.
What type of environment is seen at the place where the leftover food is being disposed.
Answer: 
The place where the leftover food is being disposed smells foul and looks dirty. Flies, mosquitoes, and other insects breed there

Explore and Answer the Following:

Question 1. 
Write the method of preservation of the food materials given below. You can add more examples, if you want

Examples	Methods of Preservation
Potato Chips	-
Mango Pickle	By adding oil
Cluster beans	-
Peas	-
Onion	-

Answer:

Examples	Methods of Preservation
Potato Chips	By drying in sunlight
Mango Pickle	By adding oil
Cluster beans	By drying in sunlight
Peas	by keeping in fridge
Onion	by drying in sunlight

Discuss and Write the Answers of the following :

Question 1. 
Which unseasonal fruits, vegetables are available in your village/city?
Answer: 
Potato, Carrot, Onion, Tomato, etc. and banana, apple etc. are available without sea¬son also.

Question 2. 
What is the reason that carrot, peas, tomatoes and potatoes are available to us, throughout the year?
Answer: 
Because these are available easily, and they can be preserved easily.

Question 3. 
For how long, the food items generally found at home, can be preserved? What are the methods of their preservation? Write.
Answer:

Food items	Methods of preiervatlon	For how much time
Pulses (daal) Bread     Green Vegetables Maya Sweet   Curd     Butter	by keeping in fridge chemical based preserv tives by keeping in fridge by keeping in fridge by keeping in earthen or clay pots by keeping in fridge	I day 4-5 days     2-3 days   6-7 days       02 days 6-7 days

Learnt, Understood, and Now Tell

Question 1. 
Write the names of three things required for the preservation of food materials.
Answer: 

1. Oil
2. Vinegar
3. Refrigerator.

Question 2. 
Which substances are used to pre¬serve a lemon pickle?
Answer: 

1. Salt 
2. Oil 
3. Aniseed 
4. Raai (a kind of mustard seeds), etc.

Question 3. 
What measures will you take to avoid the wastage of food?
Answer: 
To avoid the wastage of food, I would make the following efforts-

1. 1 myself will not leave any leftovers, and I will also encourage my friends not be do so.
2. We should take only that much food in our dish which we want to eat.  

RBSE Class 5 EVS Eat When You Need Important Questions and Answers

Objective Type Questions

Question 1. 
choose the right option-Harpreet and Raji’s grandfather lives
(a) Bharatpur 
(b) Ajmer 
(c) Jaipur 
(d) Sikar
Answer:
(c) Jaipur 

(ii) We can store it for a few months- 
(a) Milk 
(b) Bread 
(c) Vegetable 
(d) Pulses
Answer:
(d) Pulses

(iii) Method of preventing food from getting spoiled, is not-
(a) by mixing sugar 
(b) by mixing water 
(c) by adding vinegar
(d) by drying in sun 
Answer: 
(b) by mixing water 

Question 2. 
Fill in the blanks-
(a) As soon as the mother opened the tiffin, she saw that the ............... has spoiled.
(b) The mother told that daal got spoiled because ............... of. in the summer season.
(c) In summer season, food spoils at a ............... 
(d) In summer, due to high temperature, the ............... remain active.
(e) Due to moisture, air and temperature, there is growth of ............... and micro-organisms in food.
Answer: 
(a) daal (pulse) 
(b) excessive heat 
(c) faster rate 
(d) microorganisms 
(e) fungus

Question 3. 
Match table A with Table B :

Table A	Table B
Pickle	fridge
sauce	salt and oil
milk	preservatives
food getting spoiled	hand wash
before eating meal	fungus

Answer: 

Table A	Table B
Pickle	salt and oil
sauce	preservatives
milk	fridge
food getting spoiled	fungus
before eating meal	hand wash

Question 4. 
State True/False-
(i) Food cannot be preserved.
(ii) Microorganisms are responsible for spoiled and contaminated food.
(iii) Food products available in market are not nutritious.
(iv) We should take only that much quantity of food in our dish, which we actually want to eat.
(v) Food should not be wasted.
Answer: 
(i) False 
(ii) True 
(iii) True 
(iv) True
(v) True

Very Short Answer Type Questions

Question 1. 
What did the mother see as she opened the Tiffin?
Answer: 
Pulse (daal) had got spoiled.

Question 2. 
Why did the pulse spoil?
Answer: 
Due to excessive heat in the summer.

Question 3. 
To prevent the food from spoil-ing, what is added in it?
Answer: 
Oil, salt and vinegar.

Question 4. 
Name any two things which we buy daily for daily consumption?
Answer: 

1. Milk 
2. Butter.

Question 5. 
What are the seasons of developing fungus and micro-organisms in food?
Answer: 
Moisture, air and temperature are responsible for the growth of fungus and micro-organisms in food.

Question 6. 
Why are different chemicals used in food?
Answer: 
For the preservation of food.

Question 7. 
Are food products available in the market nutritious?
Answer: 
No. 

Question 8. 
What happens if we eat contaminated food?
Answer: 
We fall ill.

Question 9. 
After lunch, where did Harpreet and Raji go along with the family?
Answer: 
They went to visit the Amer Fort.

Question 10. 
What is used to preserve and save food for long time?
Answer: 
Some chemical reagents are used.

Short/Long Answer Type Questions

Question 1. 
What did Harpreet and Raji’s mother cook?
Answer: 
She cooked potato vegetable, pulses and puri, and also kept pickle and marmalade in the tiffin.

Question 2. 
What should we do to prevent food from spoiling?
Answer: 
To prevent the food from spoiling, we should cover it with a sieve and keep it in a cool place. If refrigerator is avialable then we should keep the food in it.

Question 3. 
Pickle and potato vegetable didn’t spoil. What reasons did the father tell for this?
Answer: 
Father told that the potato vegetable was cooked by frying it in oil and it was almost dry. No water content was there in it. Similarly, pickle has oil, salt and vinegar in it, so it didn’t spoil.

Question 4. 
How did Harpreet and Raji’s father make them understand about the food items prepared outside?
Answer: 
Their father made them understand that we should not eat the food items prepared outside, as those people don’t maintain cleanliness and proper food hygiene.

Question 5. 
Why does food not remain edible due to moisture, air and temperature?
Answer: 
There is a growth of microorganisms in food due to moisture, air, and temperature. It smells and tastes bad. Such food spoils, and is no longer edible.

Question 6. 
The children left some food in their dishes. Seeing this, what did their grandfa¬ther tell them?
Answer: 
Grandfather made them understand by saying that we should never leave the leftover food. This is wastage of food. We should take only that much quantity of food in our dish, which we actually want to eat. This will help in saving of the grains and cereals of our country.

Question 7. 
To prevent the food from getting spoiled, and to store if for a long time, what methods do we adopt?
Answer: 
We adopt many methods as mixing sugar, by drying in sunlight, by adding salt, oil, and vinegar, by making it canned or sealed, by using chemical reagents, etc.

Question 8. 
Explain the recipe of preparing chatpata ‘Churna’.
Answer: 
Recipe of making chatpata ‘Churna’-

1. Wash 10-15 Indian gooseberries (amla) properly and dry them.
2. Grate these goosberrries.
3. Now cover these grated gooseberries with an a.thin cloth and allow them to dry. They dry completely in 2-3 days.
4. Grind the dried gooseberries.
5. Mix an equal quantity of finely ground sugar in this‘Churna’.
6. We can add salt and ground cumin seeds too if we want. 
7. We can relish this ‘Churna’ for the entire year. 

Question 9.
Some food items are given below. Mention the method of protecting them, in front of them-

Food Items	Method to protect them
1. Pea
2.Ginger
3. Mango
4. Cluster beans
5. Potato

Answer: 

Food Items	Method to protect them
1. Pea	by drying in sunlight, by keeping in refrigerator
2. Ginger	by drying in sunlight, by keeping in refrigerator
3. Mango	In the form of pickle by adding oil
4. Cluster beans	by drying in sunlight, by keeping in refrigerator.
5. Potato	by keeping in cold storage, by drying in sunhiht in the form of chips.